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Moist Banana Bread

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A comforting and reliable recipe for moist banana bread using ripe bananas and sour cream for a tender crumb.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 to 4 ripe bananas, mashed (about 1 1/4 to 1 1/2 cups)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted (cool slightly)
  • 1/3 cup sour cream (plain)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F and grease an 8½ x 4½ inch loaf pan. Lightly flour or line with parchment for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
  3. In a large bowl, mash the ripe bananas with a fork until mostly smooth but still slightly chunky for texture.
  4. Add the sugar, eggs, melted butter, sour cream, and vanilla to the mashed bananas. Whisk gently until the mixture is uniform.
  5. Pour the dry ingredients into the banana mixture. Fold using a spatula until just combined. Stop as soon as you can’t see streaks of flour to avoid a tough loaf.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air pockets.
  7. Bake for 50 to 60 minutes. Start checking at 50 minutes: insert a toothpick into the center — it should come out clean or with a few moist crumbs, not wet batter.
  8. Let the loaf cool in the pan for 15 minutes, then run a knife around the edges and transfer the bread to a cooling rack to cool completely before slicing.

Notes

Plain Greek yogurt can replace sour cream cup-for-cup for a slightly tangier crumb. For a lighter loaf, substitute 1/4 cup of the flour with whole wheat flour.

Nutrition

Find it online: https://www.simplefamilydishes.com/banana-bread-recipe/